Beef stroganoff is a famous dish of Russian cuisine. Soft, tender beef with delicious gravy. Beef Stroganoff goes best with mashed potatoes. Real delicious and nutritious homemade food!
Summary
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course
Main Dish
Cuisine
Russian
Ingredients
Beef (I have a neck part) – 500 g
Bulb onions – 1 pc.
Garlic – 1 clove
Sour cream 20% – 100 g
Ketchup – 2-3 tbsp
(can be replaced with tomato paste – 0.5 tablespoons)
Water – 100 ml (adjust the thickness of the gravy to your liking)
Flour – 1 tbsp
Butter – 10-20 g
Vegetable oil – for fryingFry the beef until golden brown in 2-3 sets in a well-heated frying pan with vegetable oil, over a sufficiently high heat. There is no need to fry the meat until tender, you just need to brown it. Remove the meat from the pan, leaving the fat in it, and fry the second batch.
Pat beef neck dry with paper towels. Cut into strips or pieces as preferred. Season with 0.5 teaspoon salt and black pepper to taste.
Coat beef pieces evenly with 1 tablespoon flour, shaking off excess.
Cut 1 onion into thin rings or feathers. Mince 1 garlic clove.
Heat vegetable oil in a large frying pan over medium-high heat. Working in 2-3 batches, fry beef until golden brown on all sides, about 3-4 minutes per batch. Brown the meat only—do not cook it through. Remove to a plate, leaving fat in the pan.
In the same pan, fry onions over medium-high heat until soft and golden, about 5-7 minutes. Stir in 10-20 g butter.
Return beef to the pan with onions.
Stir in 2-3 tablespoons ketchup (or 0.5 tablespoon tomato paste if substituting).
Stir in 100 g sour cream and minced garlic until well combined.
Pour 100 ml water into the pan and add 1 bay leaf. Stir well. Cover and simmer over low heat for 20-30 minutes (or up to 60 minutes if you prefer very tender meat). The beef is done when it reaches your desired tenderness. Add more water during cooking if the gravy becomes too thick.
Ingredients
Print Recipe
Pin Recipe